Recipes Using Pillsbury Sugar Free Cake Mix

SUGAR-FREE PUMPKIN SNACK CAKE

Steps:

• Preheat oven to 350°. Line a 9x13" pan with foil and spray with cooking spray.
• Mix cake mix, pumpkin, oil, eggs, and pumpkin pie spice in a large bowl with a hand mixer until well incorporated, about 2 minutes. Reserve 1/2 cup of batter and place the rest into the prepared pan.
• Place reserved batter back into your bowl, and and add the melted butter and cinnamon. Stir to combine.
• Place dollops of the cinnamon batter mixture over the cake and swirl with the back of a wooden spoon.
• Bake for 23-25 minutes, until a toothpick comes out clean. Cool completely.

EASY SUGAR FREE BLUEBERRY BUNDT CAKE

Steps:

• 1. Preheat oven to 325 degrees F.Spray bundt pan liberally with non stick cooking spray. This is the 10 cup bundt pan that I used it is called a Kugelhopf Bundt Pan.
• 2. Empty cake mix into a large mixing bowl, add the oil, eggs, orange extract, and milk. Begin slowly to incorporate the dry ingredients into the wet, then increase speed till batter is mixed.
• 3. Measure out blueberries, and dust with flour, pour into a small dish, make sure they are evenly coated, then take blueberries from dish individually, and leave any excess flour, add dusted blue berries to cake batter. Then with a spatula gradually mix blueberries into cake batter.
• 4. Pour batter into prepared cake pan, and bake in preheated 325 degree oven for 45 minutes or until tooth pick inserted into center comes out clean. NOTE: I added an extra few minutes to the baking time, because the blueberries were frozen. If you use fresh, you may only need the time reccomended on the box.
• 5. PLEASE NOTE: Dusting the Blueberries with flour before hand, allows them to stay afloat, and distribute more evenly throughout cake during baking. I DID NOT FOLLOW PACKAGE DIRECTIONS EXACTLY. Recipe turned out great, and the addition of orange extract added lots of flavor to the cake.